| 摘要 |
PROBLEM TO BE SOLVED: To provide: a low-cost manufacturing method of a milk-made bean curd excellent in texture, allowing a uniform gel to be formed even with use of a coagulant; a manufacturing method of a milk-made bean curd having a sweet taste different from the sweet taste derived from milk, with excellent flavor; and a manufacturing method of a milk-made bean curd which can be kept for a long period, distributable at normal temperature.SOLUTION: The manufacturing method of a milk-made bean curd includes: a first step of adding a coagulant to raw material milk at a temperature of 50°C or lower for agitation; a second step of heating the raw material milk such that the temperature at the central part reaches 62°C or higher and lower than the boiling temperature, without agitation; a third step of removing whey while cooling the raw material milk. |
